WHAT YOU NEED:
Phova - 2 cups
Pea nuts - 2 handfuls
Besan - 1 cup
Hurikadale dal - 1/4 cup
Dried coconut thin strips - 1/2 cup
Salt - to taste
Turmeric powder - 1/2 tsp
Red chilli powder - to taste
Asafoeida- a little
Curry leaves - 2-3 sprig
|MIXTURE! EN EVENING SNACK !|
HOW TO MAKE :
In a mixing bowl add little salt, asafoetida, besan and little red chilli powder.
Add some water and mix well and form a firm dough. and keep aside.
Sprinkle some salt on raw pea nuts, mix and keep aside.
Heat enough oil in deep bottomed kadahi.
When oil starts smoking add phova and fry till are crisp. Remove and keep on tissue paper.
Now take a sheva maker and put 3/4 of the besan dough in it and press directly in hot oil in a circular way. Fry on both sides till it is crispy. Remove and keep on tissue paper.
Now take 1/4 of the beasan mix on a holed ladle and rub on it. the dough will fall from the hole as drops, in the direct kadahi. Fry till crisp. Remove and place the boondis on a tissue paper.
Now Fry pea nuts, remove.
Then fry hurikadale dal, remove.
Now fry coconut thin, small strips till they are dark brown and crisp. Remove.
Then fry curry leaves crisp. Remove.
Take a big mixing bowl.
Put phova, crushed sheva, pea nuts, boondis, hurikadale dal and curry leaves.
Add salt, turmeric powder and red chilly powder and toss well so that all the spices combine well.
Allow it to cool.
Store Chooda in a air tight container.
Serve as a snack with Tea or Coffee.